#mushroom-controversy

#mushroom-controversy

The ruling is a long-overdue victory—not just for ducks and geese subjected to force-feeding, but for the democratic process itself.

Redwood's laws allow the foraging of all berries for personal consumption (huckleberries, salmonberries, thimbleberries and blackberries are found throughout the woods). On the other hand, gathering any of the 200-some species of mushrooms - which proliferate in Redwood - is not permitted. Luckily, a wide variety of mushrooms are readily available for purchase nowadays, so pick up some of your favorites and create a forest-inspired feast at home.

Several years ago, Michael Pollan had a disturbing encounter. The relentlessly curious journalist and author was at a conference on plant behaviour in Vancouver. There, he'd learned that when plants are damaged, they produce an anaesthetising chemical, ethylene. Was this a form of self-soothing, like the release of endorphins after an injury in humans? He asked Frantisek Baluska, a cell biologist, if it meant that plants might feel pain. Baluska paused, before answering: Yes, they should feel pain.

Finely ground coffee can add depth and a subtle roasted bitterness that enhances caramelization. Freshly ground beans taste best in this situation since they have all of their aroma and flavor still intact. Once you expose those grounds to air or once all the good stuff is extracted during brewing, those spent grounds are a lot duller and lack the same depth.

Don't be intimidated by fresh mushrooms. They are prized for their flavor and versatility. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels.

There are numerous types of mushrooms, each with unique flavor and texture characteristics. Shiitake mushrooms are from Asia, featuring a classic bulbous brown cap and a thinner, edible stem. Their meaty chew and deep umami flavor is a boon to many recipes you're sure to love, whether it's a conventional Asian stir fry or a creamy risotto. Of course, a successful shiitake recipe starts with the freshest mushrooms.

"At a mushroom hot pot restaurant there, the server set a timer for 15 minutes and warned us, 'Don't eat it until the timer goes off or you might see little people,'" University of Utah doctoral candidate in biology Colin Domnauer told the broadcaster.

Food and stoner culture have always gone together, but these days chefs and cannabis professionals are working together to find thoughtful, new ways to incorporate weed into meals. For National Hot Pastrami Day on 14 January, a celebrated Jewish deli in Chicago teamed up with a local Illinois dispensary to give customers free pastrami sandwiches garnished with cannabis-infused mustard. The High on Rye event was held in the parking lot of Ivy Hall dispensary's Logan Square location.

Food trends are changing and evolving constantly, with yesterday's textures, flavors, and ingredients moving aside or inspiring the ones we expect to see in 2026. We expect the upcoming year to be influenced by health trends, as well as politics, and the need for comfort in our food offerings. People's ever-expanding palates and health needs are also colliding with their budgets, but that doesn't mean they plan to sacrifice their food experiences.

A sandwich might sound like a "boring" meal, but these vegetarian sandwiches are anything but uninspired! I've spent years testing different combinations of veggie sandwich fillings in my kitchen, and over the years I've collected my favorite ideas for making meatless lunches and dinners. These vegetarian sandwiches have become my go-to's for quick weeknight dinners and healthy lunches that actually make me look forward to the meal.

It all comes amid a massive bloom of aptly named death cap mushrooms, which has been fueled by potent storm systems in October and December and has left health officials pleading with foragers to stop collecting wild mushrooms altogether. "Since death cap mushrooms are easily confused for safe-to-eat, lookalike mushrooms, all mushroom foraging should be avoided," the health department warned Wednesday.

From ultra-processed foods to hidden chemicals, we ask whether what's on our plates is making us ill. From ultra-processed foods to chemicals linked to cancer and chronic disease, this episode unpacks what's really inside everyday supermarket products. We examine how mass production and convenience culture reshaped our diets, why some ingredients are banned in parts of the world but legal elsewhere, and what FDA-approved actually means.